These fluffy banana muffins are everything you want them to be.
They’re tender and fluffy on the inside, and topped with a crunchy buttery topping that’s bound to please all of the muffin lovers in the house!
How to make fluffy banana muffins
- Old-Fashioned Oats: These grains are all the things! They’re filling, delicious, and bring a ton of crunch to muffins! They also bring a super amount of health benefits, including the fact that they contain soluble fiber.
- Brown Sugar: Either dark or light brown sugar will be amazing in these muffins!
- Large Ripe Bananas: Because you don’t always have ripe bananas on hand when you’re craving banana muffins or bread, here’s a fun tip. Buy a bunch of bananas, let them ripen, and then peel them, and roughly chop them. Place them on a large baking sheet in the freezer, and once they’re frozen, divide them into smaller resealable bags. That way you always have some on hand when a craving strikes!
- Oil: I’m a fan of avocado oil, but your favorite neutral vegetable oil (like canola) will work.
- Oat flour: You can buy oat flour of course, but if you have a food processor you can just grind your own!
Recipe Substitutions and Alterations
- For the flour: Use any all-purpose flour, such as whole wheat, whole wheat pastry, all-purpose or gluten free all-purpose flour.
- For the butter: You can also use a neutral oil.
- For the brown sugar: Use dark or light brown sugar, granulated sugar or try with honey or maple syrup (although I haven't tested this). You can also use a sugar substitute such as Swerve for an even lower sugar muffin.
- Add mix-ins: Fresh or frozen blueberries or dark chocolate chips are yummy in this recipe. Raisins or other dried fruit and chopped nuts would also be delicious.
- To make these gluten free: Use gluten free all-purpose flour or gluten free oat flour. Be sure your oats are gluten free.
- To make these dairy free: This recipe does not contain dairy.
- To make these vegan: Use a neutral oil instead of butter and try with an egg substitute such as Bob's Red Mill Egg Replacer or make flax 'eggs' (although I haven't tested this).
- To make these nut free: This recipe does not contain nuts. Be sure all ingredients used are nut free.
- To make these egg free: Try with an egg substitute such as Bob's Red Mill Egg Replacer or make flax 'eggs' (although I haven't tested this).
Can you freeze these muffins?
Yes! Let them completely cool, then store them in a large sealable plastic bag or a large airtight container.
Then, just let them thaw on the countertop or in the refrigerator – or refresh them in a 300-degree oven for a few minutes.
Muffin recipes you'll love:
- Mini Chocolate Chip Muffins
- Mixed Berry Crumble Muffins
- Almond Flour Blueberry Muffins
- Blueberry Date Muffins
- Healthy Morning Glory Muffins
Fluffy Banana Muffins
Tender and fluffy banana muffins with a crunchy, buttery oat topping.
- Prep Time: 10-15 mins
- Cook Time: 20-25 mins
- Total Time: 30-40 mins
- Yield: Makes 12 muffins 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- 4 tablespoons butter
- ½ cup old-fashioned rolled oats
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 2 large ripe bananas
- ½ cup brown sugar
- 2 large eggs
- ¼ cup oil
- 2 tablespoons melted butter
- 1 cup flour*
- 1 cup old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon coarse salt
- ½ cup dark chocolate chips or fresh or frozen blueberries (optional)
- Preheat oven to 350 degrees. Coat an 8 or 12-cup muffin tin with cooking spray.
- In a small bowl, melt the butter. Add the oats, flour, brown sugar and cinnamon and stir to combine. Set aside.
- In the bowl of a stand mixer, cream bananas, brown sugar, eggs, oil and melted butter until very fluffy.
- In a separate medium bowl, whisk together the flour, oats, baking powder, baking soda and salt.
- While the mixer is running, slowly dump the dry ingredients into the banana mixture, just until combined. Fold in the chocolate chips or blueberries (if using).
- Spoon the batter into muffin tin, about ⅔ of the way full. Top each muffin with a spoonful of topping.
- Bake 18-22 minutes, until toothpick inserted into the center of a muffin comes out clean. Allow to cool.
- Serving Size: 1 muffin
- Calories: 199
- Sugar: 10g
- Sodium: 162mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 41mg
Keywords: best, healthy, easy, 2 bananas, make ahead, entertaining, crunchy topping